Fresh Anaheim (or poblano) chiles add mild heat to this classic white bean chili and contribute lots of smoky flavor. Quinoa adds body to the chili, while diced zucchini provides pretty flecks of green and increases the veggie content. Source:, July 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium heat. Add chiles, onion and garlic. Cook, stirring, until the vegetables are softened, 5 to 7 minutes. Add quinoa, oregano, cumin, salt, coriander and pepper; cook, stirring, until aromatic, about 1 minute. Stir in broth and beans. Bring to a boil. Reduce heat to a simmer. Partially cover and cook, stirring occasionally, for 20 minutes. Add zucchini; cover and continue cooking until the zucchini is soft and the chili has thickened, 10 to 15 minutes more. Stir in cilantro and lime juice. Serve with lime wedges, if desired.



To make ahead: Refrigerate chili for up to 4 days. Reheat before serving.

Nutrition Facts

283 calories; 11.7 g total fat; 1.3 g saturated fat; 529 mg sodium. 671 mg potassium; 36.7 g carbohydrates; 8.4 g fiber; 7 g sugar; 9.7 g protein; 757 IU vitamin a iu; 135 mg vitamin c; 78 mcg folate; 96 mg calcium; 4 mg iron; 108 mg magnesium; 1 mg thiamin;

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Made this for the family tonight and it was very tasty. Added optional toppings on the side: sour cream shredded cheese and tortilla chips for the hungry teens. Also didn't use the low-sodium version of anything and it was great! Read More
Rating: 5 stars
made this to use up all my zucchini. so good! Read More
Rating: 5 stars
This recipe was really good I did make a change an instead of it being vegan I used low sodium chicken broth and I added poached chicken breast. My husband loved it and it was very filling. Read More